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Ingredients

3 ½ pounds Concord grapes ½ cup water 7 cups white sugar ½ (6 fluid ounce) container liquid pectin

Nutrition Info

101.4 calories carbohydrate: 26.2 g cholesterol: : - fat: 0.1 g fiber: 0.3 g protein: 0.2 g saturatedFat: : - servingSize: - sodium: 0.7 mg sugar: 25.9 g transFat: : - unsaturatedFat: : -

Sort and wash grapes, and remove stems. Place them into a large kettle and crush them. Add water, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 10 minutes. Remove from heat, and extract juice. Allow the juice to stand in a cool place overnight to prevent the formation of crystals in the jelly.
Strain the juice through a double thickness of damp cheesecloth. Measure 4 cups of the juice into a large pot. Stir in the sugar. Quickly bring to a full rolling boil. Stir in pectin, and allow to boil hard for 1 minute. Remove from heat, and skim off foam. Pour into hot sterile jars, and process for 5 minutes in a boiling water bath.

8 pints

At one time my mother in law would make many different flavors of jams and jellies. This is one of her old recipes that she has given to me.